Haivar Sauce

This sauce, presumably of Slavic origin but very possibly Turkish, is found up and down the length of the Carso and is the ideal accompaniment for cevapcici, pljescavica, and other patties made of ground meat. In the past it was made by dicing the vegetables and passing them through a food mill, which you may do, but it is also fine when made in a blender or food processor. This recipe is made with either red or green sweet peppers—I prefer red.